Hasil untuk "Packaging"

Zoé O. G. Schyns, M. Shaver

The current global plastics economy is highly linear, with the exceptional performance and low carbon footprint of polymeric materials at odds with dramatic increases in plastic waste. Transitioning to a circular economy that retains plastic in its highest value condition is essential to reduce environmental impacts, promoting reduction, reuse, and recycling. Mechanical recycling is an essential tool in an environmentally and economically sustainable economy of plastics, but current mechanical recycling processes are limited by cost, degradation of mechanical properties, and inconsistent quality products. This review covers the current methods and challenges for the mechanical recycling of the five main packaging plastics: poly(ethylene terephthalate), polyethylene, polypropylene, polystyrene, and poly(vinyl chloride) through the lens of a circular economy. Their reprocessing induced degradation mechanisms are introduced and strategies to improve their recycling are discussed. Additionally, this review briefly examines approaches to improve polymer blending in mixed plastic waste streams and applications of lower quality recyclate.

S. Mohamed, M. El-Sakhawy, M. El-Sakhawy

Polysaccharides, such as pectin, starch, alginate, carrageenan, and xanthan gum, have been used as biopolymer materials to create coatings and edible films to reduce traditional plastic packages. Petrochemical polymers, extensively used for food packaging, are non-renewable and non-biodegradable and need landfills. Thus, there is a requirement to find alternative packaging materials that are easily degradable and renewable. Natural edible polymers are the materials made from natural edible constituents that can be consumed by animals or human beings with no health risk. Since they are directly consumed with food, nothing is left for disposal. Polysaccharides, Protein and Lipid-Based Natural edible polymers are used to make coatings and edible films surrounding the surface of the food. These natural edible polymers are generally categorized into polysaccharides, lipids and proteins. This review article summarizes the importance of various natural polymers used for making coatings and edible films.

Santosh Kumar, A. Mukherjee, J. Dutta

Abstract Background Demand for healthy and safe food with minimal use of synthetic inputs (including synthetic preservatives) is increasing rapidly. Plastic polymers being hazardous to the environment, significant efforts have been devoted to evaluate various bio-based polymers as alternatives to synthetic plastic packaging. Chitin and its deacetylated derivative, chitosan, is primarily a by-product of crustacean, fish and seafood processing and handling. Chitosan possesses antimicrobial activities and film forming property, making them attractive biopolymers for food packaging and food preservation applications applied through spraying, dipping, coating, or wrapping by films. Scope and approach This comprehensive review of contemporary research focuses on applications of chitosan and chitosan based nanocomposites in the area of food packaging and preservation. It includes different properties and functionalities of chitosan, various blends and nanocomposites of chitosan, their fabrication techniques, and applications in shelf life extension of fruits, vegetables, meat and fish products. Key findings and conclusions Chitosan is an attractive alternative to synthetic plastics polymers due to its biodegradability, antimicrobial activity, and film forming properties. Incorporation of nanomaterials into chitosan based food-packaging systems can prevent the growth of spoilage and pathogenic microorganisms, improve food quality and safety, and extend shelf-life of food. It has been reported that applications of chitosan-based films or coatings or treatments have resulted in shelf life extension of fresh produce, meat products, bread, and dairy products such as cheese which has been highlighted.

Ruchir Priyadarshi, J. Rhim

Abstract Chitin is the structural material of crustaceans, insects, and fungi, and is the second most abundant biopolymer after cellulose on earth. Chitosan, a deacetylated derivative of chitin, can be obtained by deacetylation of chitin. It is a functionally versatile biopolymer due to the presence of amino groups responsible for the various properties of the polymer. Although it has been used for various industrial applications, the recent one is its use as a biodegradable antimicrobial food packaging material. Much research has been focused on chitosan-based flexible food packaging and edible food coatings to compete with conventional non-biodegradable plastic-based food packaging materials. Various strategies have been used to improve the properties of chitosan - using plasticizers and cross-linkers, embedding the polymer with fillers such as nanoparticles, fibers, and whiskers, and blending the polymer with natural extracts and essential oils and also with other natural and synthetic polymers. However, much research is still needed to bring this biopolymer to industrial levels for the food packaging applications. Industrial relevance As a major by-product of the seafood industry, a massive amount of crustacean shell waste is generated each year, which can be used to produce value-added chitin, which can be converted to chitosan using a relatively simple deacetylation process. Being extracted from a bio-waste product using many energy-efficient methods, chitosan is much cheaper as compared to other biopolymers. Nevertheless, the exceptional properties of chitosan make it a relatively stronger candidate for food packaging applications. Chitosan has already been used in various industries, such as biomedical, agriculture, water treatment, cosmetics, textile, photography, chromatography, electronics, paper industry, and food industry. This review article compiles all the essential literature up to the latest developments of chitosan as a potential food packaging material and the outcomes of its practical utilization for this purpose.

T. Dull, R. Zufferey, M. Kelly et al.

R. Auras, B. Harte, S. Selke

T. A. Swetha, Abhispa Bora, K. Mohanrasu et al.

Plastics play an essential role in food packaging; their primary function is to preserve the nature of the food, ensure adequate shelf life and ensure food safety. Plastics are being produced on a global scale in excess of 320 million tonnes annually, with demand rising to reflect the material in wide range of applications. Nowadays, the packaging industry is a significant consumer of synthetic plastic made from fossil fuels. Petrochemical-based plastics are regarded as the preferred material for packaging. Nonetheless, using these plastics in large quantities results in a long-standing environment. Environmental pollution and the depletion of fossil fuels have prompted researchers and manufacturers to develop eco-friendly biodegradable polymers to replace petrochemical-based polymers. As a result, the production of eco-friendly food packaging material has sparked increased interest as a viable alternative to petrochemical-based polymers. Polylactic acid (PLA) is one of the compostable thermoplastic biopolymers that is biodegradable and renewable in nature. High-molecular-weight PLA can be used to produce fibres, flexible, non-wovens, hard and durable materials (100,000 Da or even higher).The chapter focuses on food packaging techniques, food industry waste, biopolymers, their classification, PLA synthesis, the importance of PLA properties for food packaging, and technologies used to process PLA in food packaging.

J. Lau

In this study, advanced packaging is defined. The kinds of advanced packaging are ranked based on their interconnect density and electrical performance, and are grouped into 2-D, 2.1-D, 2.3-D, 2.5-D, and 3-D IC integration, which will be presented and discussed. Chiplet design and heterogeneous integration packaging provide alternatives to the system on chips (especially for advanced nodes) will be discussed. Different substrates, such as size, pin-count, and metal linewidth and spacing for advanced packaging, are examined. The lateral communication between chiplets, such as the silicon bridges embedded in organic build-up package substrate and fan-out epoxy molding compound, as well as flexible bridges, will be presented. Fan-in packaging, such as the six-side molded wafer-level chip-scale package (WLCSP) and its comparison with the ordinary WLCSP, are presented. Fan-out packaging, such as the chip-first with die face-up, chip-first with die face-down, and chip-last and their difference, will be provided. Low-loss dielectric materials for high-speed and high-frequency applications in advanced packaging will be presented. Flip-chip assembly by mass reflow, thermocompression bonding, and bumpless hybrid bonding will be briefly mentioned first.

L. Ncube, A. Ude, E. Ogunmuyiwa et al.

Over the years, the world was not paying strict attention to the impact of rapid growth in plastic use. This has led to unprecedented amounts of mixed types of plastic waste entering the environment unmanaged. Packaging plastics account for half of the global total plastic waste. This paper seeks to give an overview of the use, disposal, and regulation of food packaging plastics. Demand for food packaging is on the rise as a result of increasing global demand for food due to population growth. Most of the food packaging are used on-the-go and are single use plastics that are disposed of within a short space of time. The bulk of this plastic waste has found its way into the environment contaminating land, water and the food chain. The food industry is encouraged to reduce, reuse and recycle packaging materials. A wholistic approach to waste management will need to involve all stakeholders working to achieve a circular economy. A robust approach to prevent pollution today rather than handling the waste in the future should be adopted especially in Africa where there is high population growth.

M. Asgher, S. Qamar, M. Bilal et al.

In food industry, a growing concern is the use of suitable packaging material (i.e., biodegradable coatings and films) with enhanced thermal, mechanical and barrier characteristics to prevent from contamination and loss of foodstuff. Biobased polymer resources can be used for the development of biodegradable bioplastics. To achieve this goal, biopolymers should be economic, renewable and abundantly available. Bioplastic packaging materials based on renewable biomass could be used as sustainable alternative to petrochemically-originated plastic materials. This review summarizes the recent advancements in biopolymer-based coatings and films for active food packaging applications. Microbial polymers (PHA and PLA), wood-based polymers (cellulose, hemicellulose, starch & lignin), and protein-based polymers (gelatin, keratin, wheat gluten, soy protein and whey protein isolates) were among the materials most widely exploited for the development of smart packaging films. These biopolymers are able to synthesize coatings and films with good barrier properties against food borne pathogens and the transport of gases. Biobased reinforcements e.g., plant essential oils and natural additives to bioplastic films improve oxygen barrier, antibacterial and antifungal properties. To induce the desired functionality the simultaneous utilization of different synthetic and biobased polymers in the form of composites/blends is also an emerging area of research. Nanoscale reinforcements into bioplastic packaging have also been reported to improve packaging characteristics ultimately increasing food shelf life. The development of bioplastic/biocomposite and nanobiocomposites exhibits high potential to replace nonbiodegradable materials with characteristics comparable to fossil-based plastics, additionally, giving biodegradable and compostable characteristics. The idea of utilization of renewable biomass and the implications of biotechnology can firstly reduce the burden from fossil-resources, while secondly promoting biobased economy.

María Flórez, E. Guerra-Rodríguez, Patricia Cazón et al.

The massive and uncontrolled use of food packaging derived from petroleum-based plastics has created a serious environmental problem. Hence, the food packaging industry needs to develop packaging from biodegradable polymers. Among the many raw materials studied in the literature, chitosan is one of the most abundant poly-saccharides in the nature. Chitosan has attracted attention due to its non-toxicity, antimicrobial, and antifungal properties. Because of this, chitosan is considered a perfect material for the development of films for food use. In this review, recent studies on active and/or intelligent chitosan-based films has been evaluated. Active packaging maintains or improves the condition of packaged food or extends its shelf-life meanwhile intelligent packaging monitors the condition of packaged food or the environment surrounding the food. The effect of the addition of active compounds on the mechanical, barrier and functional properties of chitosan-based films has been assessed. The antimicrobial and antioxidant activity, as well as the potential application of these active and intelligent composite films have also been revised. Literature shows that the presence of phenolic compounds improves both mechanical and barrier properties of chitosan films. The antimicrobial and antioxidant capacity of the films improved significantly by the addition of essential oils, phenolic compounds, and other fruit extracts. Intelligent pH-indicator chitosan-based films have been extensively studied. Further research on chitosan and its combinations with other materials is needed to study which type of foodstuffs could be in contact with chitosan packaging.

Yaowen Liu, Saeed Ahmed, Dur E. Sameen et al.

Abstract: Background Food packaging is a globally relevant and widely used technique for food preservation. Natural, biodegradable, and bioavailable polymers are gaining popularity in the field of food packaging. Cellulose and its derivatives are amongst the most abundant and widely used polymers in the packaging industry. There are many natural sources for cellulose, and they can also be obtained from bio-wastes and agricultural wastes. Thus, it is available in large quality and is cost effective. Scope and approach In this review, we discussed the importance, functioning, properties, and characteristics of cellulose and its derivatives for food packaging. The application of cellulose in food packaging from the discovery of cellulose in 1839–2020 was introduced in this article. Which includes its use for the preservation of fruits and vegetables is discussed in detail, and its application as carrier of various natural antibacterial and antioxidant compounds was introduced. Various types of composite films prepared using cellulose and its derivatives are also discussed in this review. Furthermore, numerous functional properties of cellulose have been mentioned. Key findings and conclusion Cellulose is one of the most important polymers in the food industry. This study explores its properties and its encapsulations and stabilization of compounds without altering their properties. Through extensive study of existing literature on the subject, this review compiles the information relevant to the use of cellulose in food preservation. In addition, various future considerations are further presented.

R. Nisticò

Abstract Polyethylene terephthalate (PET) is the third most widely diffused polymer exploited in the packaging industry, monopolizing the bottles market for beverages, and covering almost the 16% of the European plastic consumption in the packaging industry. Even if PET primarily derived from fossil sources and remains not-biodegradable in the environment, novel advancements in the field pointed out the possibility of producing PET in a more sustainable way (e.g., from biomasses) or the possibility of biodegrade this polyester through the enzymatic action of specific genetically-modified/isolated bacteria/enzymes. By considering also the high recyclability of PET, and the possibility of potentially indefinitely re-use this material, one can assume that the future of PET is still to be written. Therefore, all aspects involving the industrial production (with traditional and sustainable chemical routes), intrinsic physicochemical/thermal/mechanical properties, undesired degradation phenomena, chemical/mechanical recycling processes, and processability of PET are here critically discussed. A particular emphasis has been dedicated to the role of PET in the packaging industry. The main achievements in the PET processing for food packaging are presented, analyzing advantages and disadvantages of each technology. This document aims at providing a useful instrument that collects past, present, and future of the PET: a well-consolidated material that has been able to renew itself over time.

Mahmoud Soltani Firouz, Khaled Mohi-Alden, M. Omid

The emergence of many new food products on the market with need of consumers to constantly monitor their quality until consuming, in addition to the necessity for reducing food corruption during preservation time, have led to the development of some modern packaging technologies such as intelligent packaging (IP) and active packaging (AP). The benefits of IP are detecting defects, quality monitoring and tracking the packaged food products to control the storage conditions from the production stage to the consumption stage by using various sensors and indicators such as time-temperature indicators (TTIs), gas indicators, humidity sensors, optical, calorimetric and electrochemical biosensors. While, AP helps to increase the shelf-life of products by using absorbing and diffusion systems for various materials like carbon dioxide, oxygen, and ethanol. However, there are some important issues over these emerging technologies including cost, marketability, consumer acceptance, safety and organoleptic quality of the food and emphatically environmental safety concerns. Therefore, future researches should be conducted to solve these problems and to prompt applications of IP and AP in the food industry. This paper reviews the latest innovations in these advanced packaging technologies and their applications in food industry. The IP systems namely indicators, barcoding techniques, radio frequency identification systems, sensors and biosensor are reviewed and then the latest innovations in AP methods including scavengers, diffusion systems and antimicrobial packaging are reviewed in detail.

Salman G. Shaikh, Mudasir Yaqoob, P. Aggarwal

For many years, conventional plastics are manufactured and used for packaging applications in different sectors. As the food industries are increasing, the demand for packaging material is also increasing. Plastics have transformed the food industry to higher levels; however, conventional petroleum-based plastics are non-degradable which has created severe ecological problems to the environment like a threat to aquatic life and degrading air quality. Biodegradable polymers or biopolymers emerged as an alternative approach for many industrial applications to control the risk caused by non-biodegradable plastic. According to the type of starting material, they have been categorized as polymers extracted from biomass, synthesized from monomers, and produced from microorganisms. The quality of biopolymers depends on the physical, mechanical, thermal, and barrier properties. The present review highlights the characteristics of various biopolymers and their blends, comparison of properties between non-biodegradable and biopolymers, the market potential for food packaging applications. The review also emphasizes different commercial forms like films, trays, bags, coatings, and foamed products for application as modified atmosphere packaging, active packaging, and edible packaging. Different issues affecting market growth like harmful products formed during production and consumer perception have also been discussed. Information on biopolymers is widely scattered over many sources, this article aims to provide an overview of biodegradable polymer packages for food applications.

Yajie Zhong, Patrick M. Godwin, Yongcan Jin et al.

Abstract Recently, the demands for biodegradable and renewable materials for packaging applications have increased tremendously. This rise in demand is connected to the growing environmental concerns over the extensive use of synthetic and non-biodegradable polymeric packaging, polyethylene in particular. The performance of biodegradable polymers is discussed in this review, with a particular focus on the blends of starch and other polymers. Furthermore, in food packaging industry, microbial activities are of great concern. Therefore, incorporation of antimicrobial agents or polymers to produce barrier-enhanced or active packaging materials provides an attractive option for protecting food from microorganism development and spread. Additionally, the barrier, mechanical and other properties of biodegradable polymers are discussed. Lastly, the existing and potential applications for bioactive coatings on antimicrobial packaging materials are also addressed.

Yingfeng Wen, Chao Chen, Yunsheng Ye et al.

The integrated circuits industry has been continuously producing microelectronic components with ever higher integration level, packaging density, and power density, which demand more stringent requirements for heat dissipation. Electronic packaging materials are used to pack these microelectronic components together, help to dissipate heat, redistribute stresses, and protect the whole system from the environment. They serve an important role in ensuring the performance and reliability of the electronic devices. Among various packaging materials, epoxy‐based underfills are often employed in flip‐chip packaging. However, widely used capillary underfill materials suffer from their low thermal conductivity, unable to meet the growing heat dissipation required of next‐generation IC chips with much higher power density. Many strategies have been proposed to improve the thermal conductivity of epoxy, but its application as underfill materials with complex performance requirements is still difficult. In fact, optimizing the combined thermal–electrical–mechanical–processing properties of underfill materials for flip‐chip packaging remains a great challenge. Herein, state‐of‐the‐art advances that have been made to satisfy the key requirements of capillary underfill materials are reviewed. Based on these studies, the perspectives for designing high‐performance underfill materials with novel microstructures in electronic packaging for high‐power density electronic devices are provided.

Anka Trajkovska Petkoska, Davor Daniloski, N. D'cunha et al.

Novel food packaging techniques are an important area of research to promote food quality and safety. There is a trend towards environmentally sustainable and edible forms of packaging. Edible packaging typically uses sustainable, biodegradable material that is applied as a consumable wrapping or coating around the food, which generates no waste. Numerous studies have recently investigated the importance of edible materials as an added value to packaged foods. Nanotechnology has emerged as a promising method to provide use of bioactives, antimicrobials, vitamins, antioxidants and nutrients to potentially increase the functionality of edible packaging. It can act as edible dispensers of food ingredients as encapsulants, nanofibers, nanoparticles and nanoemulsions. In this way, edible packaging serves as an active form of packaging. It plays an important role in packaged foods by desirably interacting with the food and providing technological functions such as releasing scavenging compounds (antimicrobials and antioxidants), and removing harmful gasses such as oxygen and water vapour which all can decrease products quality and shelf life. Active packaging can also contribute to maintaining the nutritive profile of packaged foods. In this review, authors present the latest information on new technological advances in edible food packaging, their novel applications and provide examples of recent studies where edible packaging possesses also an active role.

Kalpani Y. Perera, A. Jaiswal, S. Jaiswal

Biopolymer-based packaging materials have become of greater interest to the world due to their biodegradability, renewability, and biocompatibility. In recent years, numerous biopolymers—such as starch, chitosan, carrageenan, polylactic acid, etc.—have been investigated for their potential application in food packaging. Reinforcement agents such as nanofillers and active agents improve the properties of the biopolymers, making them suitable for active and intelligent packaging. Some of the packaging materials, e.g., cellulose, starch, polylactic acid, and polybutylene adipate terephthalate, are currently used in the packaging industry. The trend of using biopolymers in the packaging industry has increased immensely; therefore, many legislations have been approved by various organizations. This review article describes various challenges and possible solutions associated with food packaging materials. It covers a wide range of biopolymers used in food packaging and the limitations of using them in their pure form. Finally, a SWOT analysis is presented for biopolymers, and the future trends are discussed. Biopolymers are eco-friendly, biodegradable, nontoxic, renewable, and biocompatible alternatives to synthetic packaging materials. Research shows that biopolymer-based packaging materials are of great essence in combined form, and further studies are needed for them to be used as an alternative packaging material.

Tobi Fadiji, Mahdi Rashvand, M. Daramola et al.

Food packaging systems are continually impacted by the growing demand for minimally processed foods, changing eating habits, and food safety risks. Minimally processed foods are prone to the growth of harmful microbes, compromising quality and safety. As a result, the need for improved food shelf life and protection against foodborne diseases alongside consumer preference for minimally processed foods with no or lesser synthetic additives foster the development of innovative technologies such as antimicrobial packaging. It is a form of active packaging that can release antimicrobial substances to suppress the activities of specific microorganisms, thereby improving food quality and safety during long-term storage. However, antimicrobial packaging continues to be a very challenging technology. This study highlights antimicrobial packaging concepts, providing different antimicrobial substances used in food packaging. We review various types of antimicrobial systems. Emphasis is given to the effectiveness of antimicrobial packaging in various food applications, including fresh and minimally processed fruit and vegetables and meat and dairy products. For the development of antimicrobial packaging, several approaches have been used, including the use of antimicrobial sachets inside packaging, packaging films, and coatings incorporating active antimicrobial agents. Due to their antimicrobial activity and capacity to extend food shelf life, regulate or inhibit the growth of microorganisms and ultimately reduce the potential risk of health hazards, natural antimicrobial agents are gaining significant importance and attention in developing antimicrobial packaging systems. Selecting the best antimicrobial packaging system for a particular product depends on its nature, desired shelf life, storage requirements, and legal considerations. The current review is expected to contribute to research on the potential of antimicrobial packaging to extend the shelf life of food and also serves as a good reference for food innovation information.